Health

Health – Why Cow’s Milk is So Dangerous

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In 1863, the Seventh-day Adventist Church was blessed with information on health far in advance of medical science. “But I [Ellen White] wish to say that when the time comes that it is no longer safe to use milk, cream, butter, and eggs, God will reveal this.” Counsels on Diet and Foods, 206. Those who obeyed the counsel by faith, put away meat eating and limited the use of sugar and dairy products, benefited from those principles that are only now, over 150 years later, being proven to be scientifically beneficial. Now there are many voices advocating those same truths as the following article demonstrates. Could this be our final warning that these things should not be introduced into the diet of those waiting the coming of Jesus?

Milk Does A Body Bad!

As we begin this renewal process, I am going to start with a food we have been programmed to accept not only as “good,” but absolutely necessary for good health ever since our earliest childhood: “Cow’s Milk.” A product the dairy industry proclaims, “Milk Does A Body GOOD!”

I will acknowledge that the breast milk of a human mother is the ideal source of nutrition for a human baby! Absolutely! That is God’s plan for almost the total nutritional intake of a human baby for at least the first year of life. On human breast milk, a baby will grow strong and healthy and develop a strong immune system (especially if mother is eating a healthy diet).

You will probably agree with me that under normal circumstances human breast milk is the perfect food for a human baby! I also believe that you would also agree that human breast milk is NOT the perfect food for a baby cow.

May I ask why you would accept human breast milk as being the perfect food for a human baby, and not accept human breast milk as being the perfect food for a baby cow? Think for a moment before you answer that question.

Now, if we do not believe human breast milk is the perfect food for a baby cow, why do we believe that cow milk is the perfect food for a human baby? Think!

To be successful in renewing our minds, we must allow ourselves to think “outside the box,” and to reevaluate what we believe, and why we believe it.

The Difference Between Human Babies and Calves

I believe that everyone reading this will acknowledge there is a huge difference between human babies and baby cows at birth and at maturity. Let’s begin with birth weight:

  • Human babies usually weigh in the 7 to 8-pound range at birth
  • A baby Holstein cow’s birth weight is in the 100-pound range.
  • The average human adult, worldwide, is in the 150-pound range.
  • A Holstein cow’s mature weight is in the 1,500-pound range.

Next, the protein content of human breast milk is less than 5%, and is designed by God to double the baby’s birth weight in approximately 180 days.

The protein content of cow’s milk is approximately 15% (300% of human breast milk protein content) and formulated by God to double birth weight in 45 days.

The protein content of rat’s milk is approximately 20% (400% of human breast milk protein content) and designed to double birth weight in 5 days.

Please note the correlation between percentage of protein and time necessary to double birth weights. God knew what He was doing when he created each animal species, and that He knew what he was doing when He specifically formulated the milk of each species exclusively for that particular species?

In nature, other than an extraordinarily rare circumstance of one species nursing the orphaned offspring of another, you will not find an animal of one species ever consuming the milk of another species on a regular basis. Animals in the wild are possibly wiser than we so-called intelligent humans!

  1. Colin Campbell, PhD, a prestigious nutritional biochemist, and author of The China Study, (Benbella Books, Dallas, Texas), writes: “Isn’t it strange that we’re the only species that suckles from another species.”

And though Dr. Campbell grew up on a dairy farm and prided himself that he could drink a gallon or more of milk a day, after years of research he’s convinced that cow’s milk is responsible for a huge share of our nation’s physical problems. The bottom line for Dr. Campbell is simple: “It’s unnatural to drink milk.”

Think about that statement for a moment. How many animals in the wild “DRINK” milk after weaning? The answer – NOT A SINGLE ONE!

Might the animals in the wild be wiser by instinct than we humans are by following the teachings of the nutritional experts and the advertising of the milk producing industry of this world?

Remember, the Bible tells us, “The wisdom of this world is foolishness with God.” I Corinthians 3:19.

There are some 5,000 species of mammals on earth, and God formulated the milk of each species for that specific species.

As we continue, we are going to learn that when we attempt to nourish a human baby, child, teenager, or adult with cow’s milk—milk coming from another species of animal—it becomes one of the most foolish and dangerous things we can do. And it doesn’t matter whether the milk is organic or not! Both are equally dangerous and destructive to the human body!

Cow’s Milk Protein: 87% Casein

Casein is a powerful binder, a polymer used to make plastics, and the glue used in making sturdy furniture. It can also be found in many foods as a binder. But it is also a powerful allergen, causing a histamine release that creates excess mucus, and is responsible for many of our children’s physical ills.

Of even greater concern is that casein, according to Dr. Campbell, was found to grow cancer faster than any other thing fed to cancer-induced rats.

In his research, Dr. Campbell found that casein, which makes up 87% of cow’s milk protein, consistently and strongly promoted all stages of cancer development. Alternatively, proteins obtained from plants did not promote cancer at all, even at higher levels of intake.

Also, of serious concern regarding cancer is that one of those 59 hormones found in cow’s milk is insulin-like growth factor-1 (IGF-1). This hormone is a key factor in the rapid growth and proliferation of breast, prostate, and colon cancers, and is suspect in the growth of ALL cancers.

Is Cow’s Milk The Best Source of Calcium For Bone Health?

Where do cows get the calcium that builds their big bones? They get it from the green grass they eat! The calcium in plants has a large amount of magnesium, a mineral necessary for the body to absorb and use the calcium. The calcium in cow’s milk is basically useless in building bones, because it has insufficient magnesium content. Those nations with the highest intake of milk/dairy consumption have the highest rates of osteoporosis.

Cow’s milk has 300% of the calcium of human breast milk, but it is not very usable because in order to be absorbed and used there must be an adequate quantity of magnesium. When a cow eats grass, that cow gets all the calcium it needs for their big bones only because grass contains a substantial amount of magnesium. When humans consume large quantities of greens, they not only get the calcium the body needs, but the magnesium needed by the body to utilize that calcium.

Interestingly, though cow’s milk contains 300% of the calcium of human breast milk, it only has enough magnesium to absorb around 11% of that calcium.

Another serious concern here is the acidity of cow’s milk. The more milk and cheese, along with animal flesh a person consumes, the more acidic the body becomes. In an effort to neutralize this acidity, the body removes calcium (an alkaline mineral) from the bones to neutralize that acidity, thus possibly causing soft bones and ultimately osteoporosis and hip fractures.

Disparities between calcium intake and bone health can be seen worldwide. The more dairy that people consume, the more susceptible they become to hip fractures. The 12-year Harvard Nurses’ Health Study, involving 78,000 nurses, found that those who got the most calcium from dairy products had approximately double the hip fracture rate, compared to women who got little or no calcium from dairy products. In other words, the more dairy in your diet, the higher your risk of breaking bones.

Basic Composition of Cow’s Milk

Cow’s milk, whether it be commercial or organic, contains 59 active hormones, scores of allergens, fat, and cholesterol. Most cow’s milk has measurable quantities of herbicides, pesticides, dioxins, up to 52 powerful antibiotics, blood, pus, feces, bacteria and viruses.

Remember … cow’s milk (and beef, for that matter) may contain traces of anything the cow ate – including such things as radioactive fallout.

There’s a lot more fat in cow’s milk and dairy products than you might think:

  • Whole milk derives 49% of its calories from fat
  • 2% milk derives 35% of its calories from fat
  • Cheddar cheese derives 74% of its calories from fat
  • Butter derives 100% of its calories from fat

Most folks have no idea just how much fat is in milk and dairy. Americans who are overweight or obese need to understand that milk, ice cream, cheeses, yogurts, and all other products derived from cow’s milk are most likely a significant cause for their weight problem.

Homogenization

Large fat molecules from un-homogenized cow’s milk cannot get through the intestinal wall and into the blood stream; this is a good thing, the way God intended. But when milk is homogenized, cream no longer rises because homogenization breaks up those large molecules into small ones that DO get into the bloodstream! This becomes a dangerous, unnatural expressway for any fat-borne toxins (lead, dioxins, etc.) to get into the blood.

Is it any wonder why one of the top “killer” foods to avoid is dairy?
http://healthtip.hacres.com/index.php/2013/09/09/why-cow-milk-is-so-dangerous

Health – Attention Deficit Disorder

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“Said the psalmist, ‘I am fearfully and wonderfully made’ (Psalm 139:14). God has given us faculties and powers of mind and body, which it is the duty of all to preserve in the best condition. … Only by the expensive offering made upon the cross of Calvary can we understand the value of the human soul. We are placed on vantage ground by the redeeming power of Jesus Christ, to obtain freedom from the bondage of sin which was wrought by the fall of Adam.” In Heavenly Places, 192

Attention Deficit Disorder

A child is given the diagnosis of Attention Deficit Disorder (ADD), also called Attention Deficit Hyperactivity Disorder (ADHD) when he is considered overactive, cannot pay attention and cannot sit still, ALL VERY subjective symptoms! ADD is diagnosed four times more frequently in boys, because boys mature more slowly than girls, and because boys are put in classes at school with girls of the same age, so the boys, being less mature, appear to be hyperactive. Irritability, anger and mental confusion may also be present, so these children are then labeled as having a “learning disability.” However, these symptoms are virtually identical to the symptoms of hypoglycemia, low blood sugar, which is caused by the up and down swings of insulin, resulting from eating too much refined sugar.

Attention Deficit Disorder and Ritalin have become almost synonymous. Up to 90 percent of children who are first diagnosed with ADD receive a prescription for Ritalin. At least a dozen other drugs are prescribed for these symptoms as well. There has been a 500 percent increase in the use of Ritalin alone since 1991. Short-term use of these medications is associated with a 70 to 80 percent improvement in symptoms. So, naturally, it appears that the drugs have solved the problem. However, these studies don’t show the entire picture. Very few long-term studies have been done evaluating the success of amphetamine-type medication such as Ritalin, for ADD symptoms, and the few studies that do exist do not present a very encouraging picture. For years, it was thought that children outgrew symptoms of ADD so they were treated with drugs, until they “outgrew” the condition.

However, this has been found NOT to be the case. Children do NOT outgrow ADD symptoms. In 1990, an eight-year prospective study of hyperactive children was instituted. More than 80 percent of the children studied had been treated with medications. Sixty-three percent of the group had received the benefit of psychological services and 35 percent had special educational accommodations.

At the end of the eight years, 80 percent continued to have the ADD symptoms, while 60 percent had advanced to Opposition Defiant Disorder (ODD) and Conduct Disorder (CD) diagnoses. (Barkley R., Fischer M, et al: The adolescent outcome of hyperactive children diagnosed by research criteria: J Am Acad Child Adoles Psychiatry 29 (4:546-556, July 1990.) These two diagnoses are considered to be much worse than the ADD diagnosis. A literature review dating back to 1971 showed little to be encouraged about. Children with ADD were more likely to fail subjects in school and dropped out of school more frequently. Fewer attended college. And there were NO statistical differences between the long-term results of children treated with medications and those who did not use medications. These studies indicate that there is little evidence of long-term success with the use of medications for hyperactivity.

The adverse reactions (side effects) for Ritalin include nervousness, insomnia, joint pains, fever, anorexia, nausea, dizziness, palpitations, headache, dyskinesia, drowsiness, increased blood pressure and pulse, rapid heart rate, angina, cardiac arrhythmias, abdominal pain, actual psychosis. And there is a major warning in the Physician’s Desk Reference regarding drug dependency.

The Physicians Desk Reference of Drug Side Effects notes that, regarding the pharmacology of Ritalin: “The mode of action in man is not completely understood.” And this is what you’re giving your child! The pharmaceutical manufacturers admit that they don’t even know how it works. They’re just experimenting—on your child!

Ritalin has effects similar to other stimulants including amphetamine, methamphetamine and cocaine. There are six million prescriptions for Ritalin filled annually. The United States (U.S.) pharmacists distribute five times more Ritalin than the rest of the world combined. No other nation prescribes stimulants for its children in such volume. In fact, the United Nations International Narcotics Control Board has on two recent occasions written to U.S. officials expressing concern about the six-fold increase in Ritalin usage since 1990.

Does Ritalin Cause Cancer?

Scientific studies on carcinogenicity were finally released in June 1993 revealing that feeding mice Ritalin, induced liver tumors including very rare and highly malignant cancers. These results were found at dosage levels close to those routinely prescribed for children. Animal tests are very good predictors of human health effects. In fact, the International Agency for Research on Cancer suggests that if a chemical is proven to cause cancer in animals, it should be treated as if it were cancer-causing in humans as well.

But the response by the Food and Drug Administration (FDA) and the pharmaceutical company that makes Ritalin was predictable. The drug company wrote to 100,000 physicians informing them of the study showing that the drug caused cancer, but said: “It’s not enough of a signal that we think kids should be taken off the drug.” They reassured the doctors that Ritalin is believed to be “safe and effective” by the FDA.

Does the public school system have the right to force parents to accept the drugging of their child? They do in America. But the drug’s side effects, according to vocal opponents of Ritalin, include: zombie-like behavior, growth suppression, behavior or thought disorders (exactly what it is supposed to treat) seizures; headaches, blurred vision, scalp hair loss, barking like a dog and babbling profanities. It can also result in mood swings, depression, drug dependence and inclination for criminal activity.

Why would anyone give such a drug to any child?

The American Psychiatric Association describes a hyperactive child—the target child for this drug—as follows:

“One who exhibits behavior such as fidgeting, squirming, answering questions before being called on, difficulty playing quietly, engaging in physically dangerous activities such as running into the street without looking, or one who has difficulty following instructions.” That sounds like a normal kid to me!

I hope it is clear that drugs do NOT cure, either anxiety, depression or supposed hyperactivity, but treat only symptoms. The English word pharmacy comes from the Greek word pharmakeia. Pharmakeia means sorceries and witchcraft.

Prevention and Treatment

The following steps are ways to help prevent ADD and ADHD and to reverse the factors that cause them:

1) Change the child’s diet to all natural whole foods. This means fruit, grains and vegetables full of natural vitamins, minerals and enzymes.

2) Eliminate dairy products and other animal products because these contain hormones, pesticides, antibiotics and the diseases of the animal itself.

3) Eliminate caffeine, sugar and other sweets, processed food, MSG, aspartame (Nutrasweet) and other sugar substitutes and any foods that contain preservatives, food dyes or other chemicals.

4) Eliminate eating at fast food restaurants as most of these apparently use MSG and preservatives, plus the food in many restaurants often contains less nutrition, but many harmful chemicals.

5) Encourage the child to eat a lot of raw fruit and vegetables because they are full of health-producing enzymes, vitamins and minerals.

  1. Drink water, and fresh home-made vegetable and home-made fruit juice. Eliminate soda pop, caffeinated beverages or milk from cows or any other animal. Rice Dream (rice milk) from your health food store is a reasonable substitute.
  2. No white bread. Only whole grain bread, either home baked or from a health food store.
  3. No white rice. Only whole grain brown rice and other whole grains.
  4. No peanut butter: It contains aflatoxin, a fungus that causes cancer. Instead use almond butter (it spreads like peanut butter and tastes just as good) from your health food store or other store. Also you can make home-made cashew nut butter.
  5. Get proper rest. Children need a lot of rest and should go to bed early.
  6. Get proper exercise daily, outdoors in the fresh air and sunshine.
  7. Eliminate TV watching. It is reported that children watch an average of 43 hours of TV per week, that’s longer than the average adult work week. While watching, they rapidly become almost hypnotized. It has been shown scientifically that within minutes of beginning to watch TV, the brain changes from the alert brain waves (beta waves) to the hypnotic waves (alpha waves) where the judgment center of the brain is bypassed. So the violence and decadence that the child sees, bypasses the judgment center in the brain and is implanted in the child’s brain without any ability on the child’s part to decide whether what they are seeing is right or wrong. The violence and decadence are accepted by the brain without any moral judgment being applied to it. It then becomes part of the child’s permanent subconscious. What goes into a child’s mind is just as important as what goes into his or her mouth!
  8. Trust in God and teach your child to trust in God. Study the Bible and pray with your child every day. Read Bible stories to your child. Children (and adults) become like those they admire. If they learn about Jesus, they will admire Him and want to be like Him. This has the most calming influence of all. http://www.drday.com/attentiondeficit.htm

What a responsibility we have as parents to give our children the best possible advantage to resist the temptations of the enemy in these last days. Stay alert and be careful because the devil is roaming around like a hungry lion seeking to destroy anyone he can (I Peter 5:8).

The 13 Impossibilities

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“Who will enter in through the gates into the City?—Not those who declare that they cannot break the force of appetite.” Christian Temperance and Bible Hygiene, 19.

“One of the highest attainments in the Christian life is to control appetite. . . . Without this victory, all hope of Heaven is vain.” Christian Temperance and Bible Hygiene, 206.

  • “It is impossible for a man to present his body a living sacrifice, holy, acceptable unto God, while continuing to indulge habits that are depriving him of physical, mental and moral vigor.” Counsels on Health, 23.

 

  • “It is impossible to present our bodies a living sacrifice to God when we continually fill them with corruption and disease by our own sinful indulgence.” Counsels on Health, 24.

 

  • “It is impossible for the spirit and power of the truth to sanctify a man soul, body, and spirit, when he is controlled by appetite and passion.” Testimonies, vol. 3, 570.

 

  • “A diseased body and a disordered intellect, because of continued indulgence in hurtful lust, make sanctification of the body and spirit impossible.” Counsels on Diet and Foods, 44.

 

  • “It is impossible for those who indulge the appetite to attain to Christian perfection.” Testimonies, vol. 2, 400.

 

  • “It is impossible for men and women, while under the power of sinful, health-destroying, brain-enervating habits, to appreciate sacred truth.” Counsels on health, 21.

 

  • “It is impossible for an intemperate man to be a Christian, for his higher powers are brought into slavery to the passions.” Testimonies, vol. 3, 51.

 

  • “In order to render to God perfect service, we must have clear conceptions of His will. This will require us to use only healthful food, prepared in a simple manner, that the fine nerves of the brain be not injured, making it impossible for us to discern the value of the atonement, and the priceless worth of the cleansing blood of Christ.” Our High Calling, 308.

 

  • “It is impossible for those who make free use of flesh meats to have an unclouded brain and an active intellect.” Testimonies, vol. 2, 62.

 

  • “It is impossible for any to enjoy the blessing of sanctification while they are selfish and gluttonous.” Counsels on Health, 66.

 

  • “It is impossible for you to increase in spiritual strength while your appetite and passions are not under perfect control.” Counsels on Diet and Foods, 63.

 

  • “It is impossible for those who give the reins to appetite to attain to Christian perfection.” Counsels on Diet and Foods, 236.

 

  • “It is impossible to work for the salvation of men and women without presenting to them the need of breaking away from sinful gratifications, which destroy the health, debase the soul, and prevent divine truth from impressing the mind. Men and women must be taught to take a careful review of every habit and practice, and at once put away those things that cause an unhealthy condition of the body.” Counsels on Health, 445.

The Digestion Process

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In Psalm 139:14, King David, under inspiration of the Holy Spirit, declared: “I will praise Thee; for I am fearfully and wonderfully made.” More and more we are led to echo these words of David as we study the structure and function of the human organism and see therein reflected the marvels of divine engineering. It is God’s wish that we should understand the working mechanisms within the human body so that we can develop an intelligent life style that works in harmony with the laws of our being. This will, in turn, enable us to keep our body temples pure and undefiled as a “living sacrifice, holy, acceptable unto God.” Romans 12:1.

Those who strive, by the grace of God, to be faithful stewards of their physical being will also reap the rich reward of an increased spiritual dynamic in their lives that will help facilitate the development of a righteous character. For these reasons, we must concur with God’s prophet in declaring that “the health should be as faithfully guarded as the character.” Education, 195.

The digestive system is one of the major systems that God has established within the human body, and we need to become conversant with its structure and function. Too often this vital component of the body is abused, resulting in dysfunctional problems and ill health, which, in turn, affect the mind and dull the spiritual perceptions. A proper state of things is therefore vital as this relates to our quest for the eternal crown.

The digestive system begins at the lips where food first crosses the threshold into the system and terminates at the anus where waste residues are finally expelled from the body. What happens in between is truly a miracle of God’s ingenuity.

As food is being chewed, it becomes more liquefied by the saliva, making it more easy to swallow. Also, a certain enzyme called ptyalin, present in saliva, begins the chemical breakdown of cooked carbohydrates (CHO) and sugar into maltose, which is a simpler form of sugar. After food has been adequately chewed and then swallowed, it is passed downwards to the stomach via the esophagus, a muscular tube about 9–10 inches long. Food does not simply drop down into the stomach in the same way as one can drop a pebble down a well. The esophagus conveys the food downward through the action of peristalsis. This conveyance mechanism takes place when the circular muscle fibers in the esophagus relax in front of the swallowed food while also contracting behind it, thus moving the material downward toward the stomach. While the act of swallowing food is done voluntarily, the remaining part of the journey comes under the control of the autonomic (involuntary) nervous system.

The esophagus connects with the upper part of the stomach. However, before food can finally empty into the stomach, it has to pass through a special entryway called the cardiac sphincter. This portal, which is normally kept in a tightly closed position, becomes relaxed and opens as the peristaltic wave rolls down the esophagus and impinges upon this initial upper area of the stomach; thus allowing food to pass within.

The stomach may not share the same glamorous image as the heart or the brain, yet it is as worthy of recognition as any other organ of the body. After receiving food from the esophagus, the stomach acts as temporary storage while its muscular contractions mix the food with its gastric juice. Peristaltic waves in the stomach slowly ripple down the length of its muscular walls at about three times per minute in order to produce this necessary mixing and help to liquefy the ingested food stuffs.

Various glands in the mucus lining of the stomach collectively produce a clear, colorless mixture called gastric juice. Some of these glands generate a substance called hydrochloric acid (HCl). This serves to acidify the food and acts as an antiseptic and disinfectant, rendering harmless many organisms ingested with the food. There are other glands within the stomach wall, which produce a substance called pepsinogen. When pepsinogen is released and interacts with HCl, it is converted to pepsin, a powerful enzyme that begins the breakdown of protein foods into more soluble substances known as peptones. Rennin is another product secreted by the stomach and is involved in the digestion of casein, a milk protein. Also present in small amounts is a fat splitting enzyme called gastric lipase.

Especially interesting is the fact that some cells specialize in producing a heavy layer of mucus that coats the lining of the stomach. This is crucial to the stomach’s own defenses; and if this barrier did not exist, preventing the HCl and pepsin from having direct contact with its delicate lining, the stomach would start to digest itself. Unfortunately, this can happen (though on a limited scale) in the case of a gastric ulcer where the defenses are breached and the gastric juice makes direct contact with the stomach lining. This condition produces much discomfort and, if not rectified, can result in the ulcer eroding its way completely through the stomach wall. Ulceration is even more common a little lower down from the stomach in the duodenum.

There are many causes for peptic ulceration, though the major factors are:

  • Irregular meal times
  • Tension, anxiety, and emotional stress
  • Ingestion of irritants to the stomach lining, e.g., hot spicy foods, alcohol
  • Smoking

Diagnosis of peptic ulcer, either gastric or duodenal, can only be made for sure after careful medical investigation (usually involving an inside view of the stomach through a fiber-optic instrument.) Prevention, of course, is always better than cure; and correcting faulty life style practices that lie at the root of this condition is obviously the wisest course both for the prevention and cure of peptic ulcer.

One final ingredient of gastric juice that is worthy of mention is a substance known as the intrinsic factor. This vital component is necessary for the absorption of vitamin B-12. If the stomach does not produce sufficient amounts of the intrinsic factor, it will result in B-12 deficiency in the system. This special vitamin is, in turn, necessary for the production of healthy red blood cells. Insufficient levels produce a blood disorder called pernicious anemia. Vitamin B-12 deficiency can also cause chronic degeneration of the spinal cord, resulting in various degrees of nerve dysfunction to other parts of the body. People who have had surgical removal of some or all of the stomach are obviously prime candidates for B-12 deficiency due to their reduced or non-capacity to produce sufficient amounts of the intrinsic factor. Fortunately, whatever might be the causes of B-12 deficiency as described here, the problem can be easily corrected by periodic injections.

The stomach secretes between one to two liters of gastric juice per 24-hour period. There are two basic ways by which this happens: the first and immediate way is through stimulation of the vagus nerve, a major nerve extending from the brain which gives off branches to the stomach, which in turn initiate the secretion of gastric juice. The thought, sight, and smell of food is sufficient (when a person is hungry) to trigger this mechanism. A further aspect of nervous stimulation is produced when food enters the mouth and “tickles” the taste buds. This also results in increased vagal activity. Further still, food that enters the stomach, causing initial distention, will also serve to further increase production of gastric juice. The second phase of gastric secretion (the humoral phase) is initiated later in the digestive process as a result of protein breakdown. This causes the release of gastrin, a hormone that stimulates the stomach via the blood stream.

Regular meal times, as already mentioned, are essential in order to keep the stomach healthy and able to function to the optimum. If regularity is maintained, the body’s biological clock will prime the digestive tract and make it ready for action at specific times of the day in anticipation of food. God wants us to understand the importance of regularity; and for this reason, He has counseled us to maintain this factor in our eating habits. You may have noticed that if circumstances prevent you from taking a meal at the usual time, the appetite begins to wane until we start feeling “past it.” We may still retain an inclination to eat, but the hearty, wholesome relish is gone. At such times, if the physical work demands placed upon us will permit, it would be better for the system if we were to forego eating a late meal well outside of our usual routine and wait until the next established meal period comes around.

Other factors included with regularity that help us take proper care of the digestive system are as follows:

  • Chew the food well
  • Allow at least five hours between each meal
  • No smoking
  • No drinking at meals

After food has been well mixed and liquefied in the stomach (it is now referred to as chyme), small amounts are allowed to pass through the stomach’s lower exit into the small intestine. The first nine to ten inch section of the small bowel is called the duodenum. It is here that digestion takes its next major step. Enzymes from the pancreas are secreted into the duodenum to continue the breakdown of proteins, fats, and carbohydrates into smaller components. Bile from the gallbladder is also secreted into the duodenum. The function of bile is to emulsify fats so that they can be more easily dealt with by lipase, the fat digestion enzyme from the pancreas. The acidic chyme is also neutralized in the duodenum by bile and pancreatic enzymes which are alkaline in nature. The gallbladder and pancreas, under the influence of nervous and humoral stimulation, are also led to release their digestive juices.

As the liquid chyme continues further down into the small intestine, it comes under the action of other digestive enzymes which are released from the wall of the gut. These enzymes finalize the breakdown of protein foods into amino acids, carbohydrates into simple sugars, and fats into glycerol and fatty acids.

After the breakdown of ingested foodstuffs, the next step in digestion involves the absorption of this material from the bowel so that it can be utilized by the body. This is accomplished through the action of countless minute structures called villi.

The villi are tiny, finger-like projections that line the wall of the small bowel for the major part of its length. The villi are so constructed that collectively they present a much larger surface area for the absorption of nutrients than could be realized if the lumen of the bowel were smooth and even. Digested materials absorbed by the villi are then shipped off to the liver, via the bloodstream, for processing. Some of the digested fat substances and fat-soluble vitamins are released directly into the general circulation via a more circuitous route, rather than going to the liver first.If digested protein substances, for example, were released directly into the circulation without being processed first by the liver, a very toxic condition could develop in the body. It is for this reason that people with cirrhosis, who have a diminished liver function, must be careful with their diet, especially regarding protein intake. If a poorly functioning liver is overwhelmed by an over ingestion of protein, which it does not have the capacity to fully handle, it has little choice than to allow unprocessed material to pass out into the blood stream. In extreme cases, this could result in coma and even death.

The liver is also a marvel of God’s design and it fulfills many functions, one being, serving as a factory, or initial service center, for digested materials. Many substances undergo further changes here before being released into the general circulation for use by the body.

Another major function of the liver is to take glucose (the end product of CHO breakdown) and convert it into a more concentrated form called glycogen. This material is then stored temporarily inside the liver cells and later reconverted into glucose when needed by the body. By means of this function, the liver is involved in maintaining the correct level of glucose in the bloodstream. Much could be said about this very versatile organ, but space will only permit this very brief mention.

By the time ingested material reaches the large intestine, it is still liquid and almost, if not completely, void of all nutritive elements. The peristaltic action of the colon is much slower than in the small bowel, and water is absorbed from digestive residues as they are gradually conveyed along inside the colon. This process results in solidifying the waste material and formation of the feces.

Peristalsis often increases in the colon for a time immediately after a meal, causing waste to be more rapidly moved onward on its final journey through the system. When waste material is emptied into the rectum, nerve pathways in the bowel, in contact with the spinal cord, initiate the desire to go to the bathroom and expel the waste material. Nerve pathways leading from the spinal cord also ascend upward to the brain, thus alerting the individual to natures call.

Colon cancer is a major cause of disease in America today. Probably the greatest causative factor is unhealthy life style, especially faulty diet. The highly refined diet that so many seek to exist on today is grossly deficient in fiber and certain protective foods. Low fiber intake results in a slow passage of food waste through the system (especially in the colon). This is referred to as the transit time. This slow movement of refuse through the system allows cancer initiating substances to remain in contact with the bowel wall for an extended period of time, thus providing the ideal conditions for disease to establish itself.

For example, a well-known breakfast cereal manufacturer, in a promotional for its high fiber products, stated that the standard, low-fiber, white bread, cheese sandwich can take a week to pass through the digestive tract! Little wonder that constipation is so common in the so-called civilized world when so many live on such an uncivilized diet. Of course, the point the breakfast food producer was obviously trying to make was that their high fiber cereal did not behave in such a sluggish fashion as the average cheese sandwich and contribute to a clogged up system.

Fiber is important to the health of the system, especially the colon. Medical science has amply documented the fact that people who eat an unrefined diet, naturally high in fiber, have a much shorter transit time and a much lower incidence of colon cancer. Vegetarians automatically receive an adequate intake of fiber apart from the other benefits that such a diet provides; and, as far as the colon is concerned, they also have far less incidence of constipation, diverticulosis, and appendicitis.

To be kept health and functioning well, the divinely prescribed diet of fruits, grains, nuts, and vegetables, coupled with the other healthy life style factors of water, exercise, rest, abstemiousness (see Ministry of Healing, 127), will keep his and the rest of the system healthy and sound.

It may be well to remind ourselves that as human beings, we can easily go to extremes in our philosophy and practice of life style. A tendency has developed among some people to view the colon as the key organ of the body in respect to physical well being. Much of the diseases that afflict modern man are believed to originate in the colon and consequently can be prevented and also cured by placing special emphasis upon treating this organ. While there may be genuine medical grounds for a person from time to time to resort to an enema, or the occasional colonic, it is neither a healthy practice nor a sign of balanced thinking to make this the chief focus and practice on a regular basis.

The inspired counsels on health given us by God present a much broader, well-balanced philosophy on the question of health and the cause and treatment of disease. In fact, Ellen White was led to give timely caution to those in her day who had a fixation on the colon: “There are men who make a specialty of treating the rectum, and some feel that they have been greatly benefited. But I have been instructed that this treatment, as well as many surgical operations, leaves with many a serious weakness.” Paulson Collection, 217.

We have much to be thankful for. Especially we need to thank God for the marvelous gift of life and the wonderful bodies wherein we are able to live out this precious gift. Therefore, as we eat, let us eat to His glory, eating only those things that will do us good, and also with thankful hearts rejoice that we have amazing living organisms that, under God’s continued and immediate agency, are able to assimilate the nutritious bounties of the earth, perpetuating in turn the glorious gift of life!

Health – Benefits of Cabbage Juice

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Cabbage is a popular vegetable and, though many people may not be aware of all of the benefits, it contains many wonderful healing properties. It acts as medicine. During the middle ages, it was known as the “drug of the poor.”

Cabbage can be used both raw as well as cooked. Its outer leaves are generally green while the inner leaves are white. Vitamins are more abundant in the green leaves. This humble vegetable is a rich source of a number of phytonutrients which help boost our defence mechanisms, block the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts contain higher levels of nutrients, are delicate and easier to digest.

In selecting cabbages avoid buying ones that have been precut, either halved or shredded. The moment the cabbage is cut, it begins to lose its nutrient content. To store, keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C content.

Drinking cabbage juice allows the nutrients to be absorbed into the system much faster, cutting the absorption time down from hours to little more than 10 to 15 minutes. For best results, the juice should be taken in small amounts of about 100-150 ml (1/3 to ½ cup), three times a day on an empty stomach.

Health Benefits of Cabbage Juice

Prevention of cancer: Large studies have found that populations who consume lots of cabbage have a low rate of colon and liver cancer. This is believed to be due to the large amount of fiber in cabbage, which is essential for healthy bowel movement. Chemicals in cabbage are also believed to speed up the body’s metabolism of estrogen and therefore reduce breast, uterus and ovarian cancer. It is also often associated with a lower rate of lung, stomach and prostate cancer.

Arthritis: Cabbage juice is a great anti-inflammatory agent helping to rid the body of arthritis and other degenerative inflammatory diseases.

Asthma: Cabbage juice works wonders for asthma and even bronchitis, boosting the healing ability of the respiratory tract.

Slows aging: One of the health benefits of cabbage juice is its ability to slow down aging.

Prevents cataracts: Reduces the risk of cataracts.

Digestive system: The amino acid glutamine in cabbage juice is totally gentle and cleansing on the digestive system, detoxifying, healing, regenerating and repairing ulcers. It has the ability to cleanse the mucus membranes.

Cabbage juice helps protect the GI tract from gastric reflux.

Lowers serum cholesterol: Cabbage lowers cholesterol and is a powerful antioxidant. A Japanese study showed that people who drank cabbage juice drastically reduced their LDL or bad cholesterol.

Reduces risk of heart disease and stroke: It’s simple – lower cholesterol and you reduce your risk of heart disease and stroke.

Lose weight: A substance in cabbage inhibits the conversion of sugar and other carbohydrates into fat, definitely a painless way of dieting! It detoxifies the liver.

Clears skin: It helps to heal acne.

Constipation: The slightly laxative effect of cabbage makes it effective in stimulating bowel movement. Eat uncooked cabbage, either on its own, or juiced. Cabbage juice contains lactic acid, which is a great disinfectant for the colon.

Prevents Alzheimer’s: Recent research has shown that eating cabbage (red only) is an effective way to prevent deterioration of short and long term memory. The antioxidant responsible for this is called anthocyanin and it reduces plaque on the brain and helps protect brain cells, thus can help prevent Alzheimer’s disease.

Boosts immune function: An ingredient in cabbage called sulforaphane helps create antioxidants which fight infections within the body (along with eliminating cancer). A compound called histidine in cabbage is found to be useful in treating allergies and regulating the T-cells in the immune system.

Prevents cell damage: The phytonutrients in cabbage reduces the number of free radicals responsible for cell damage. They also encourage enzyme production which speeds up detoxification.

Relieves muscle soreness: Cabbage relieves soreness in muscles.

Eye health: History reveals that the Romans and Greeks drank white fresh cabbage to relieve sore or infected eyes.

External Use

Breast engorgement: Peel off the outer layers of cabbage, run it slightly under a rolling pin and cup it over the breasts as close to the skin as possible. Wear your maternity bra over the cabbage and leave till the cabbage leaves wither. This will soothe engorgement and is the preferred natural and cheaper alternative over taking drugs.

Skin wounds: Flatten layers of cabbage leaves with a rolling pin and wrap around affected areas of any wound, blisters, sores, skin eruptions (as in psoriasis), burns and ulcers. Keep in place with a bandage until the leaves turn yellow. Change the leaves and repeat until the wounds heal. In between changes, clean and dry wounds.

And lots more: Free radicals and uric acid, which are identified to be the main cause of rheumatism, gout, arthritis, renal calculi, skin diseases, eczema, hardening and de-colorization of skin, etc., are also removed from the body due to cabbage consumption.

Red Cabbage: Red cabbage has more phytonutrients than the green cabbage and thus helps fight off bacterial and viral infections. Red cabbage contains more vitamin C than green cabbage and also contains anthocyanin which is a great antioxidant.

What You Need to Know about Cabbage Juice

Compared to most vegetables, cabbage keeps extremely well. You can store it in the fridge or a cold place for at least two weeks. If it has been cut however, it will only last another two or three days. Try to avoid cutting it until you are ready to eat or juice it or the plentiful vitamins inside will begin to break down. Make sure the exterior leaves are thoroughly washed before juicing. Cabbage has an effect on iodine absorption, so be careful and ensure that you don’t suffer from thyroid disorders. Consider taking an iodine supplement if necessary.

Remember, cabbage juice may be diluted with water—4 parts water to 1 part cabbage juice or add it to other vegetable juices because cabbage juice is not very pleasant tasting.

www.healthy-juicing.com/health-benefits-of-cabbage-juice/

http://wiki.answers.com/Q/What_are_the_benefits_of_cabbage_juice

Kaye Sehm, Back to Eden Newsletter. Autumn 2013, No. 54. P.O. Box 850, Lavington, NSW 2641 Australia.

Health – Lemons

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According to the classic herbal medicine text, A Modern Herbal, by Margaret Grieve (Dorset Press, 2002), lemons are the most valuable of all fruits for the preservation of health. Used by cultures around the world since ancient times to improve and maintain health, lemon juice packs a strong phytochemical punch. With the potential to ease conditions from inflammation to poisoning to cancer, lemons deserve a closer look into the medicinal features that give them their healing properties.

History

Lemons have long been recognized for their healing properties. Nero, the notorious emperor of Rome, famously drank copious quantities of lemon juice to counteract attempts on his life by poisoning. During the 18th century, British Royal Surgeon James Lind discovered that lemons could ward off scurvy, a debilitating epidemic illness among sailors that resulted from Vitamin C deficiencies. Since then, it has been British law that every ship carry enough lemon juice for every sailor. Since ancient times in Indonesia, women with migraines have been advised to wash dishes or soak their feet in water with lemon juice.

Citric Acid

Lemon juice is 6.7 to 8.6 percent citric acid. Citric acid is a powerful chelator, or substance that can bind metal ions and remove them from solution. This makes citric acid a sought-after chemical in soaps and cleaning products, but it also may provide powerful health benefits by treating heavy-metal poisoning in people and helping fight viral and bacterial infections.

Vitamin C

Lemon juice is rich in vitamin C, a water-soluble vitamin and powerful antioxidant required for the growth and repair of body tissues. Vitamin C is required for the formation of collagen, a protein found in skin, scar tissue, blood vessels and other body tissues. Antioxidants like vitamin C help slow the aging process, fight tumors, repair wounds and ward off inflammatory illnesses.

Additional Properties

Bioflavonoids in lemon juice strengthen blood vessels and maintain eye health. Limonene may have anti-cancer properties. Potassium, also present in lemon juice, is essential for normal kidney function and is an electrolyte, critical for nerve and muscle function.

Considerations

The juice isn’t the only medicinal part of the lemon. Per unit weight, citrus peel has considerably higher quantities of medicinal phytochemicals than the juice. The peel contains higher concentrations of citric acid and active anti-cancer compounds than the juice or the pulp. In a 2001 study, researchers Hakim and Harris found that the peel showed strong potential for significantly reducing risk of non-melanoma skin cancers. http://www.ehow.com/about_5465717_medicinal-properties-lemon-juice.html#ixzz2thJjoeaw

Research by Texas Agriculture Experiment Station scientists has shown that citrus compounds called limonoids targeted and stopped neuroblastoma cells in the lab. They now hope to learn the reasons for the stop-action behavior and eventually try the citrus concoction in humans.

“Neuroblastomas account for about 10 percent of all cancer in children,” Harris said, “and is usually a solid tumor in the neck, chest, spinal cord or adrenal gland.” The finding in citrus is promising not only for its potential to arrest cancer, but because limonoids induce no side affects, according to Dr. Ed Harris, Experiment Station biochemist who collaborated on the study with Dr. Bhimu Patil, a plant physiologist at the Texas A&M University-Kingsville Citrus Center in Weslaco.

“Limonoids are naturally occurring compounds,” Harris said. “Unlike other anti-cancer drugs that are toxic, limonoids apparently do not hurt a person. That’s the beautiful potential.”

Patil calls citrus fruit “a vast reservoir of anti-carcinogens.” As a plant physiologist, he has succeeded in isolating and purifying a number of limonoids from citrus so that the biochemists could evaluate and compare their anti-cancer abilities at the molecular level.

“Limonoids are unique to citrus,” Patil said. “They are not present in any other fruits or vegetables. My goal is to find the direct benefits of citrus on human health.” Science Daily, 2004.

Medicinal Uses

Lemon juice is an astringent and can be used to gargle with for sore throats or as lotion for sunburn. It’s also a cooling drink for fevers. With strong anti-inflammatory properties, lemon juice is recommended for acute rheumatism. Lemon juice has been used to counteract narcotic poisoning, and has long been recognized for its value as a hangover cure.

Handy Hints Using Lemon

Asthma – drink 1 tablespoon before each meal to help throat and nasal passages

Persistent cough – combine equal portions of olive oil and lemon juice and warm slightly. Drink 1 tablespoon 3 times daily

Morning sickness – carry a handkerchief and a bottle of lemon essential oil. When feeling nauseous, dab a little on the handkerchief and breathe in the vapor

Garlic breath – cut a lemon in bite sized segments and chew, skin, pith and all

Eczema – combine equal quantities of lemon juice and pineapple juice and apply every hour

Mosquito bites – dab equal parts of lemon juice and vinegar to reduce irritation

Gum disease – rub gums with lemon peel sprinkled with salt

Lighten age spots – press a slice of freshly cut lemon onto the spots for 10 minutes once a week until the spots have faded

To get rid of warts – dab lemon juice on the wart then press a piece of freshly cut onion on wart. Keep in place for 10 minutes

So, don’t underestimate this little yellow fruit that God gave us to not only enhance the flavor of our food, but also to be used as a medicine with all of its healing properties.

Health – The Citrus Family – Oranges

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The members of the citrus family have some amazing capabilities. Each have definite anti-cancer properties. It has been reported that because of the year round availability of citrus fruits, this is a probable reason for the drop in stomach cancer. A Dutch study found that the vitamin C content counteracts powerful carcinogens called Nitrosamines. A Swedish study ranked citrus along with carrots as the food most favored by people with the lowest rates of pancreatic cancer. American researchers found that citrus fruits have the power to lower blood cholesterol. Because of a high animal protein diet, which produces an acid condition in the body, many people suffer illness. A very successful way to neutralize the acid condition is to introduce alkaline mineral elements, which are found in citrus fruits.

Oranges

The nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin, which is effective in persons with excess body weight. Pectin, by its action as a bulk laxative, helps to protect the mucus membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids. It is an excellent source of vitamin C, which is a powerful natural antioxidant. Orange fruit contains a variety of phytochemicals, which act as antioxidants, free radical scavengers, anti-inflammatory and immune system modulators. They contain vitamin A, which is required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps the body to protect from lung and oral cavity cancers.

Oranges contain a good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions.

The University of Florida found that by drinking pure, freshly squeezed orange juice they could combat rubella, or German measles, by accelerating the appearance of rubella-fighting antibodies in the blood. Other scientists have shown that components of orange peel help kill bacteria and fungi as well as tending to lower blood cholesterol. But it is the pulp that contains the pectin, so it is more beneficial to eat the entire orange than drink the juice. In Canadian tests it was found that orange juice from supermarkets did not display any antiviral activity in test tube experiments.

  • Even though the orange “tastes acidic,” it actually has an alkaline effect in the digestive system and helps stimulate the digestive juices, relieving constipation.
  • Regular consumption of vitamin C retards the development of hardening of the arteries.
  • A compound in oranges has been found to help fight cancers of the mouth, skin, lung, breast, stomach and colon.
  • The high vitamin C content also acts as a good anti-oxidant that protects cells from the damage by free radicals.
  • The alkaloid found under the orange peel can reduce the liver’s production of cholesterol.
  • The anti-oxidants fight oxidative stress that is the main culprit in oxidizing the LDLs in the blood.
  • A high intake of flavonoids and vitamin C has been known to halve the risk of heart diseases.
  • Studies have shown that a flavonoid called hesperidin in oranges can lower high blood pressure.
  • The strong content of vitamin C stimulates white cells to fight infection, naturally building a good immune system.
  • Drinking orange juice daily can significantly drop the risk of formation of calcium oxalate stones in the kidney.
  • The anti-oxidant in orange help protect the skin from free radical damage known to cause signs of aging.
  • Consuming vitamin C rich foods helps to lower the incidence of peptic ulcers and in turn, reduce the risk of stomach cancer.
  • The abundance of polyphenols have been shown to provide protection against viral infections.

Kaye Sehm, Back to Eden Newsletter. Summer 2012, No. 49. P. O. Box 850, Lavington 2641, Australia

Health – Diet in Relationship to Disease

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Have you ever noticed that the word DeatH is mostly EAT? The thought that diet is directly related to one’s health is no longer confined to a few once labeled “fanatics.” There are more and more scientific studies that validate the belief that the cause of most disease can be traced to what a person eats and his/her lifestyle.

The ten leading afflictions that caused death in the United States in 1995 are here listed, beginning with the leading cause: heart and blood vessel disease, cancer, chronic lung disease, accidents, pneumonia/influenza, diabetes, HIV/AIDS, suicide, liver cirrhosis, kidney failure and others. Various forms of media have made us aware of the harmful effects of certain foods that lead to heart disease and cancer, but these facts are not really new. Note the physicians quoted in Abundant Health, by Julius Gilbert White (Health and Character Education Institute), a book written in 1951:

“The two chief causes of disease are food and drink.” Dr. Mikkel Hindhede, Denmark.

“Ninety per cent of all conditions outside of acute infections, are directly traceable to diet.” Dr. Osler, English physician.

“I believe I would not be far out of the way to say that diet may be said to be a factor in every disease to which many are heir.” Dr. Harvey W. Wiley.

Most diseases are related to what we eat. The book, Becoming Vegetarian, written by three registered dietitians examines the evidence that links diet to disease. “The Standard American Diet, which on occasion has been referred to as SAD, has been ‘on trial’ for its potential link to hundreds of millions of deaths in the United States” (page 11). Thousands and tens of thousands of pages of research have been submitted on both sides, examining the connection between diet and degenerative diseases. The World Health Organization (WHO) delegated a panel of nutrition experts from around the world to assess the strength of this evidence. As a result, a 200 page paper “Diet, Nutrition and the Prevention of Chronic Diseases,” was made public in 1990. The summary of that research reads: “Medical and scientific research has established clear links between dietary factors and the risk of developing coronary artery disease, hypertension, stroke, several cancers, osteoporosis, diabetes and other chronic diseases. This knowledge is now sufficiently strong to enable governments to assess national eating patterns, identify risks and then protect their population through policies that make healthy food choices the easy choices.” Ibid., 12.

Over a hundred years ago, a noted health educator, Ellen White wrote, “Intemperate eating is often the cause of sickness.” The Ministry of Healing, 235. In another book, Counsels on Diet and Foods, 141, she wrote that man is “digging his grave with his teeth.”

Let’s look at a few of these health problems, such as cancer, heart attacks/cardiovascular, diabetes, and arthritis and see just how diet does affect these diseases.

CANCER:

Many cancer patients experience gastrointestinal symptoms. Cancer can be the result of cells being destroyed due to poor blood. Example of foods causing poor blood: processed meats, sugar, refined flours, and fats.

HEART ATTACK:

Blood flow can be impaired as a result of certain kinds of food, and heart attacks can be caused by stress.

Example of foods that impair blood flow: fried foods, and the use of too much free flowing fats and salt.

DIABETES:

The pancreas is over worked as a result of our diet and one example is trying to digest refined foods.

Example of refined foods: processed foods and refined sugars and starches such as white bread, white flour and white flour products, and white sugar.

ARTHRITIS:

One cause of arthritis is obstruction in the body from waste matter and uric acid build up.

Example of problem foods: red meats, excessive sugar, caffeine, soft or cola drinks, chocolate and not enough water.

So we see that the wrong kinds of foods or an over consumption of certain kinds of foods can cause DIS-EASE.

God’s Plan From S.A.D. Standard American Diet to G.L.A.D. God’s Life Activating Diet, 9, 10.

Health – Seasoning Alternatives

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“Salt is good, but if it loses its saltiness, how can it be made salty again?”

Luke 14:34 NIV

Salt is essential, but too much can cause medical problems

Salt has a fascinating history. At times it has been used as currency and has even been used as a reason to start a war. It is a natural component of seawater and today it is mined from areas where water has evaporated long ago. Dietary salt provides the body with sodium, which is essential for life. Although consuming sodium in appropriate amounts is necessary, when you take in too much, it can cause a serious imbalance in the body, raising the risk for several potentially serious medical problems.

The National Heart, Lung and Blood Institute recommends healthy adults consume no more than 2,400 milligrams of sodium daily, equivalent to 6 grams of table salt or about 1 teaspoon. If you have or are at risk for high blood pressure, consume only 1,500 milligrams daily. Use less salt at the table or substitute salt-free herbs and spices, and check condiment labels for salt content. Choose fresh fruits and vegetables over processed types and rinse salted canned vegetables before serving.

Some (Additional) Seasoning Alternatives

Many of us realize the harmful effects of using too much salt, but don’t really know how to season without it. Here is a basic list of different herbs and in what foods they can be used to create a pleasant flavor. So, next time you’re cooking something, think before you shake in the salt, and try using some culinary herbs. You will open up a new and pleasant taste sensation.

HERBS FOR REPLACING SALT
Asparagus lemon juice, tarragon Lima Beans sage, savory
Beans mustard, savory, mint, chili pepper Potatoes parsley, chives, oregano, rosemary, paprika, savory, tarragon
Broccoli garlic, oregano, dill Green salads and dressings basil, garlic savory, mint, lemon juice
Cabbage dill, caraway Soups bay leaves, celery seeds, marjoram, basil, rosemary, chervil
Cauliflower caraway, dill, oregano, basil, garlic, savory, tarragon, lemon juice Soybeans dill, garlic, thyme, parsley
Coleslaw caraway, dill,mustard, turmeric Squash savory, tarragon, coriander
Fruit lemon juice, coriander Tomatoes basil, bay leaves, rosemary, oregano, garlic, celery seeds
Garbanzo cayenne, garlic, parsley Zucchini garlic, basil, marjoram
Green beans dill, lemon juice, savory

 

ADDITIONAL SEASONING ALTERNATIVES
Basil Sweet basil is a favorite in tomato dishes. The delicate taste enhances spreads, dressings casseroles, soups, and salad dressings.
Celery Because celery is naturally rich in sodium, it is a good choice for a salt-free novice. Both the seeds and leaves add zip to coleslaw, potato salad, cooked vegetables, tomato dishes, dressings, tofu, stews, and soups.
Coriander The seed of this hardy annual may be added to cookies, pies, rolls, fruit crisps, etc., and also bean dishes.
Cumin This seed is a common ingredient in chili and bean dishes. The unique flavor grows on one the more it is used.
Dill Weed Chop it into garden salads, spreads, potato salad, soupls, and stews. Dill seeds add a fresh flavor to breads, tofu, legume dishes, and bean salads.
Fennel Both the seeds and leaves taste pleasantly of licorice, Use it in entrees, green salads, cream soups, potatoes, beets, and pastries.
Garlic In salad dressings, soups, dips, sauces, and Italian recipes, garlic can’t be beat. Add it finely minced to all types of legumes, and vegetable dishes.
Marjoram, sweet This attractive herb tasting of thyme (only stronger and sweeter) is most versatile. Include it in vegetables, soups, stews, salad dressings, and green salads.
Mint Add a touch of mint to new potatoes and peas. Also, use it sparingly in bean and lentil dishes, eggplant, casseroles, carrots, split pea soup, and Mid-Eastern dishes.
Oregano As a salt replacement, oregano ranks high. Use it in pizza and lasagna sauce, bean soup, and vegetables.
Paprika Add this herb, loaded with vitamins A and C, to stews, sauces, soups, green vegetables, potato salad, and coleslaw.
Parsley Add lots of this bright green herb full of vitamin C to sauces, dips, salad dressings, breads, tofu, soups and vegetables. Parsley is a good breath sweetener.
Rosemary Include it in pasta sauce and tomato dishes. Use it lightly with rice, herb bread, stuffing, and peas
Sage Strong flavored, it peps up bean soup, tofu, bread, dressings, and some casserole dishes.
Savory, summer Its biting flavor goes with stuffing, beans and peas, tofu dishes and dressings.
Tarragon Essential to “finest herbs, it helps relieve salt-craving. Add it to soups, herb spreads, salad dressings, beets, green beans, celery, potatoes, and tomato dishes.
Thyme This herb has an affinity for soups, tomato juice, spaghetti sauce, stews, stuffing, tofu, and most vegetables.

God’s Plan From S.A.D. Standard American Diet, to G.L.A.D. God’s Life Activating Diet, Natural Foods Cookbook.

Health – Defiled Meat/Diseased Meat

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Daniel purposed in his heart not to eat defiled meat. Have you purposed just as resolutely in your heart that you will refrain from eating diseased, meat? If you have, you will be sure not to eat any meat at all; for with the alarming increase of disease among cattle at the present time, you can never be sure that you are eating perfectly healthy meat, even if such a thing now exists. The true Christian never strives to see how near he can get to the danger line, but rather how far he can keep away from it.

The God of Daniel inspired him to take a definite stand upon this question. Are you allowing God to inspire a similar definite purpose in your heart with reference to the diet question, or have you sometimes thought it had no bearing upon your physical or moral nature? Again and again during the last few months I have had the opportunity personally to observe the moral effect of a flesh diet upon men and women who were seeking to rise to a higher level. They would struggle to give up the habits of drink and other evils, and fall again and again; but when they came to the point where they purposed in their hearts to adopt the simple diet of Daniel, then God seemed at once to give them power to rise above the other things.

Not only in this sense, but in an economical sense, those who use flesh foods are spending their money for that which is not bread. A pound of meat contains only a quarter of a pound of food, the remainder being water; while either a pound of peas, beans, or lentils, actually contains more of the very same food elements of which meat is composed, and a large part of the remainder of the pound is made up of useful food substances. The same is practically true of grains, only they do not contain so much of the particular food element of which meat is largely composed. A pound of flesh food costs three times as much as a pound of any of these legumes, yet it contains less than a third as much food, and it has ten times more poisonous substances, which is, after all, the most expensive part; for it wears out human energy to dispose of this. Add to all this the fact that disease is likely to be lurking in the meat, and then we certainly ought to purpose in our hearts not to spend our money for that which is not bread.

The Review and Herald, November 28, 1899.